This vegan Panzanella-inspired tomato bread salad recipe is so quick and easy to make. It's fresh, flavorful, and sure to be a crowd favourite!
LET'S MAKE IT
red wine vinegar
EVOO
basil
sourdough
Toss sourdough cubes in olive oil. Bake in oven for 15 mins to make croutons.
Add all salad ingredients to a large bowl.
Toss to combine. Allow to sit for 20 minutes to soften croutons. Enjoy!